Indonesian Gold Mandrine Coffee Origin Flavor Characteristics Description Taste Suitable for what method of brewing Introduction

Manning Coffee is produced in Sumatra, Indonesia, Asia, also known as "Sumatran Coffee". The main producing areas are Java, Sulawesi and Sumatra, 90% of which are Robusta species. Among them, the "Manning" produced in Sumatra is the most famous. The best of the exquisite traditional Arabica coffee produced in northern Sumatra of Sumatra is sold as Lindong Lintong and Manning Mandheling. To be exact, Lindong Lintong refers to coffee growing in a small area in the southwest of Lake Toba in Lindong District. The small coffee growing area is scattered on a high and wavy clay plateau full of fern covers. Lintong Lindong Coffee is grown without shade, does not use chemicals, and is almost entirely owned by small private owners. Mandheling Manning is a broader term that includes Lintong Lindong Coffee and similar conditions of Diari (the capital Sidikalang) and the northern growing area of Lake Toba.

Manning is not the name of the producing area, the place name, the port name, nor the name of the coffee breed. How did it get its name? It is the phonetic error of the mandheling people in Mandaining, Indonesia.

During the Japanese occupation of Indonesia during World War II, a Japanese soldier drank mellow coffee in a cafe, so he asked the shopkeeper the name of the coffee, and the boss mistook him for asking where you were from, so he replied: Mandaining. After the war, the Japanese soldiers recalled the "manning" they had drunk in Indonesia. As a result, 15 tons of Indonesian coffee was transported to Japan, which was very popular. That's how Manning's name came out, and the coffee merchant is now the famous PWN Coffee Company.

Known as Mantenin mandheling, it is produced around Lake Toba in northern Sumatra. The finished product has a unique fragrance of herbs and trees.

Gold Mantenin, the Japanese adopted more stringent quality control more than a decade ago. After picking beans manually for four times, they eliminated defective beans and produced gold mantenin with dark green color and equal appearance of beans, creating another wave of market demand. Even Europe and the United States are crazy about it.

The aged Agedmandheling is as sweet as honey. The successful old bean has worn away Manning's inelegant sour taste. The sour ingredients are ripe and converted to sugar, making the coffee more round and sweeter to drink. Manning is like a coffee zombie in the old age of failure, and the taste is hard to taste.

Her flavor is very rich, fragrant, bitter, mellow, with a little sweetness. Most coffee lovers drink on their own, but it is also an indispensable variety for blending coffee.

Mantenin has a strong taste, with a strong mellow and rich and lively sense of movement, neither astringent nor sour, mellow and bitter can be fully revealed. The appearance of Mantenin coffee beans is arguably the ugliest, but coffee fans say that the worse the Sumatran coffee beans are, the better, mellow and slippery they are. Manning coffee is considered to be the most mellow coffee in the world. When tasting Mantenin, you can feel obvious lubrication on the tip of the tongue and low acidity, but this acidity can also be obviously tasted. Leaping slight acid mixed with the richest aroma, so that you can easily feel the lively factor in the mild fragrance. In addition, this coffee has a faint earthy aroma, and some people describe it as the aroma of herbs.

As the Mantenin coffee beans themselves do not have sour characteristics, so the general special blending methods are based on Mantenin coffee beans, in the long-term heat preservation or preparation of iced coffee, there is no unpleasant sour taste.

After baking, the beans are very large, and the raw beans are brown or dark green with a special aroma like caramel and a mellow taste.

Sellers often mark Lintong Lindong and Mandheling Manning coffee as dry. In fact, the pulp and coffee seeds are often separated by a variety of mixing modes, and the more common is a backyard wet treatment. The smart farmer put the freshly picked coffee cherries into a simple peeling machine made of scrap metal, wood and bicycle parts. Then put the peeled sticky beans in a plastic woven bag to ferment overnight. The next morning the soft pulp and slime that had been fermented were manually washed away. The silver-coated coffee is pre-dried on a sheet in the front yard and sent to the middleman's warehouse to remove the silver skin and further dry. Finally, the coffee was trucked to Port Medan in Medan, the capital of Sumatra, for the third and final drying.

It is also reported that in other Mandheling Mantenin producing areas, after peeling, the sticky material is allowed to dry and attach to the beans, just like the semi-washing treatment in Brazil. Then use a machine to remove the sun-dried sticky and silver skin. Finally, it goes through the same two-stage drying, first in the middleman's warehouse and then in the exporter's warehouse in Medan's port of Medan.

The processing process and Sumatran characteristics. I describe these treatments in such detail because it is not clear how the soil and atmosphere and the unusual treatment techniques and the three-stage drying each affect the formation of the characteristics of Lindong and Manning coffee. Only one thing is certain. These treatments occasionally produce excellent coffee and are extremely unstable. Only through the merciless selection in the Medan port exporter's warehouse can the deep texture and unique and low-key rich taste of Lintong Lindong and Mandheling Mantenin emerge from the interference of other smells.

The most famous coffee producers in Asia are the islands of Malaysia: Sumatra, Java and Kaliman. Sumatra manning coffee from the Indonesian island of Sumatra is the most famous, with two famous names, Sumatra mantenin DP first class and collection Sumatra mantenin. Sumatra Mantenin DP has a long aftertaste, with a hillside fragrance, which is unique to the earthy taste of the primeval forest. In addition to the mellow taste of Indonesian coffee, there is also a bitter sweet taste, sometimes mixed with a touch of mildew, which is popular with people who like to drink concentrated roasted coffee. Sumatra manning coffee is called "classic" because it is stored in the cellar for three years before export. But the collection coffee is not old coffee, but slightly pale coffee through special treatment, this kind of coffee is more full-bodied, the acidity will decrease, but the mellowness will increase, the finish will be longer, and will bring a strong spicy flavor, sometimes sour, sometimes walnut, sometimes chocolate. Before Blue Mountain Coffee was discovered, Manning was regarded as the best coffee.